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Elevating the Egg

Brennan’s Executive Chef Slade Rushing shares Egg Yolk Carpaccio with Sautéed Shrimp and Andouille Vinaigrette

photos by jeffery johnston

Egg Yolk Carpaccio

with Sautéed Shrimp and Andouille Vinairgrette
 

Ingredients

Andouille Vinaigrette
½    cup andouille, brunoise
 1    shallot, minced
1    teaspoon smoked paprika
1    teaspoon garlic, minced
¼    cup canola oil
2    teaspoons  sherry vinegar
  
Egg Yolk Carpaccio
12   each egg yolks
2    ounces clarified butter
½    teaspoon salt

Crispy Sweet Potatoes
2    each sweet potatoes, large
  

To Complete
24    shrimp, small, peeled  and deveined
1    cup egg yolk  carpaccio mix
1    quart crispy sweet  potato
1    Tablespoon extra virgin olive oil
½    cup andouille  vinaigrette
1    bunch scallions, sliced thinly
      Salt to taste
  
Directions

Andouille Vinaigrette Sweat andouille, shallots, garlic, smoked paprika and canola oil for 2 minutes over low heat. Add sherry vinegar then remove from stove and let cool to room temperature. Makes 1 cup

Egg Yolk Carpaccio Set up an immersion circulator and water bath to 145 degrees. Whisk yolks together in a small bowl and place egg yolks in a zip-close bag. Once water is 145 degrees, drop egg yolk filled bag into water and tape top to side of the container to keep it in place (sous vide). Cook yolks for 1 1⁄2 hours. Pour cooked yolks into small bowl. Whisk in clarified butter and salt, then cover with plastic and keep in a warm place. Makes about 1 cup

Crispy Sweet Potatoes Peel sweet potatoes and cut into thin slices using mandolin or slicer. Then cut into fine strips using a chef knife and place in cold water. Preheat fryer to 350 following manufacture's direction and fry sweet potatoes until crispy. Season with salt right away. Reserve until needed. Makes 1 quart

To Complete Heat 1 Tablespoon olive oil in a large sauté pan over high heat until smoking. Season shrimp with salt and pepper. Add shrimp carefully to hot oil and sauté on each side for 1 minute or until cooked through. Reserve shrimp on paper towel-lined tray until needed.
Spoon about 2 Tablespoons of egg yolk mix in the center of 4 warm plates. Smear the yolk mixture into an 8-inch oval. Top each oval with 6 shrimp. Spoon 1/4 teaspoon of andouille vinaigrette on top of each shrimp. Top each carpaccio with 1 cup of crispy sweet potato and scallions to garnish. Serves 4
 


Brennan’s

417 Royal St.
525-9711
BrennansNewOrleans.com

 

 

 

 

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